Preheat oven to 475 degrees. Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 tbsp oil; drizzle onions and garlic with 1 tbsp oil. Toss vegetables; spread in thin layer.

Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro and garam masala. Season with salt and pepper; serve with GF pita chips.

GF Pita chips:

Use GF bread from Katz, Udi's or Rudi's . Cut into squares, drizzle with olive oil and bake on a baking sheet under 475 degrees for 4 minutes, until crispy.